The Best Gluten-free Carrot Muffins!

After being diagnosed with a condition that affects my digestion, I've had to change some of my diet. Part of the change I had to make is to avoid baked products containing gluten. So no wheat, rye, or barley.

Imagine my delight to happen upon the "Gluten-Free Baking at Home" book by Jeffrey Larsen.

So far, I've tested three of the recipes, and they are all so good. There are so many great baking tips in the book.

Recently I made the Carrot Muffins with Currants and Pecans recipe, but I skipped the currants and used walnuts instead. My friends declared these the best carrot muffins/cake they ever ate.

Here is my version:

Carrot Muffins with Walnuts

-makes 12 muffins

Some softened butter to grease cupcake parchment paper cups

1 cup sorghum flour

2/3 cup granulated sugar

1/2 cup tapioca starch

1/2 cup potato starch

1 tablespoon double-acting baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon xanthan gum

3/4 teaspoon fine salt

1/2 teaspoon ground cardamom

1/2 cup milk at room temperature

1/2 cup melted and slightly cooled clarified butter

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup peeled and finely grated carrots, with excess water squeezed out (I used 4 smaller medium sized carrots)

1/2 cup finely chopped walnuts

1. Preheat oven to 350 degrees Fahrenheit. Grease lightly 12 cupcake parchment paper cups and place them in a 12-cup muffin pan.

2. With a large wooden spoon, blend together in a large mixing bowl the sorghum flour, granulated sugar, tapioca starch, potato starch, baking powder, cinnamon, baking soda, xanthan gum, salt, and cardamom.

3. In a small bowl whisk together the milk, clarified butter, eggs, and vanilla.

4. Add the milk mixture to the mixing bowl and beat well until everything is thoroughly incorporated, for several minutes. Add the grated carrots, chopped walnuts and beat together again, until well blended, for about a minute.

5. Transfer the batter to the prepared muffin tin, using a large spoon or ice cream scoop to spoon the batter. Fill each muffin cup to about three-quarters.

Bake the muffins for 20 to 25 minutes, until a wooden skewer inserted into the middle comes out clean.

6. Remove the muffin pan from the oven.

Let the muffins cool in the pan until cool enough to handle. Using a spatula, remove the muffins from the pan and set them on a cooling rack to cool completely.

Store the leftovers in resealable bag or container with a lid, in the refrigerator for 2 days.

Or the muffins can be stored in the bag or container in the freezer for 3 weeks.